This pale-coloured and mild-tasting raw cane sugar is named after its place of origin – Demerara, in Guyana – but it is now imported from various other country, such as Jamaica, Malawi and Mauritius. It has large sparkling golden crystals and a crunchy texture. Traditionally used to sweeten coffee, it’s perfect for sprinkling but can also be used for baking, particularly in things that need extra crunchiness such as crumbles, cheesecake bases, flapjacks and biscuits.
Boiled and baked ham
Hot cross bun bread and butter pudding
Lemony pond pudding
Apple and rhubarb muffins
Quick apricot, apple and pecan loaf cake
Mulled wine
Mincemeat
Fine demerara sugar is available, and is more suitable for cake baking.
Keep it stored in an airtight container somewhere cool and dry to prevent the crystals from going hard.
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